Add the cashews and water to a powerful blender and beat until combined. You can whisk the cashews with the water directly, but for the cream to have a better consistency, the ideal is to leave them to soak overnight or in hot water for at least an hour. Reservation.
Cook the pasta according to the instructions on the package. Strain and reserve.
Meanwhile, cook the onion and chilli over medium-high heat in a pan with a little water or oil until they start to brown, stirring occasionally.
Add the vodka and cook over high heat for 1 to 2 minutes or until the vodka is reduced. Stir frequently.
Add the tomato sauce, cashew cream, salt and pepper, stir and cook over medium-high heat for about 5 minutes, stirring occasionally.
Add the pasta, stir and serve immediately. We decorate the plate with vegan Parmesan and chopped basil.
You can store the pasta in an airtight container in the fridge for 3-4 days.